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Updated: Jul 11, 2026

Composition and Properties of Aquafaba: Water Recovered from Commercially Canned Chickpeas
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开发低脂无蛋米,使用针叶玄米和甜玄米种子粘液

B Neeharika1, K G Vijayalaxmi2

  • 1ICAR-CTRI-Krishi Vigyan Kendra, Kandukur, Hyderabad, India.

Journal of food science
|November 26, 2024
PubMed
概括

来自丁香和甜的玄米种子粘液有效地取代了无卵菜中的油,改善了质地和稳定性. 这些新的菜提供了减少脂肪和增强的营养价值,包括更高的纤维和抗氧化剂.

关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.玄米种子粘液 玄米种子粘液脂肪的替代品脂肪的替代品五月和五月可以.质地 质地 质地

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